"My initial love for the quince came from the beauty of the tree in flower, so after reading prolifically about it I trialled my first ‘membrillo’ or quince paste. I love to serve it with traditional French Brie, strong French Camembert, Parmigiano Reggiano or mature vintage cheddar, but a tip if you have any left over, melt it with a dash of Verjuice and brush it over a rack of lamb before roasting." - Maggie
